Planning an food event of any size can be stressful and confusing. The Thyme Savor is here to help you plan your event and make sure it is successful and delicious. Below you will find answers to frequently asked questions before, during and after your event. If you do not find the answer to your question submit your question here.

How many do you normally cater for? 

That all depends on the occasion; I’ve done a zillion cocktail parties/open houses for 100 or less, dinner parties for 4-24 and general corporate parties for small to larger groups of 10-75.

Do you do weddings? 

Not usually, but I do bridal shower cooking classes, rehearsal dinners & small receptions.

Are you insured? 

Absolutely.  Hartford Insurance

Do you provide alcohol? 

While I thoroughly enjoy providing wine pairing or specialty cocktail suggestions, I am not licensed to purchase the alcohol.  We do provide bartending services with personality!

Do you ever just drop off food for a catered event?

I prefer not to simply because as soon as I leave, I lose control over the food, its presentation and my reputation is always on the line.

How long have you been in business in Raleigh? 

5 yrs and going strong.

What do you enjoy most about your business? 

That I am able to offer a personalized full service experience with unique presentation of foods & customized menus.

Do you cater to special diets? 

No, I leave that to the local experts like Whole Foods.

Typically, what type of lead time do you need for an event? 

It depends on many factors:  my schedule, style of event, # of guests, day of the week.

Will I be required to give a deposit? 

For catered events & cooking class parties, yes, along with a signed contract.  The deposit is 50% based on the guesstimated # of guests.

Do you price your menus by the item or per person? 

Generally, I provide full service on a per person basis.

Is there a minimum number necessary for a customized cooking class? 

Most classes have at least 6 but no more than 20, depending on the kitchen you choose.

Where are your cooking classes held?

The kitchen of your choice:  yours, my professional kitchen or in one of the showroom kitchens, such as Kitchen & Bath Galleries.

Where have you held classes in Raleigh?

All 3 Triangle Williams & Sonoma stores, A Southern Season, Jezebels, The Little Herb House, Mid-Town Farmers Market, Ferguson Kitchen & Bath, and various corporate facilities, residential kitchens.

Do you do group demos/guest speaker appearances?

Absolutely!  I’ve taught students at Johnson & Wales in Charlotte, talked to local garden clubs, Mom’s clubs; done many demos at local kitchen showrooms for remodeling expos, Southern Womens’ shows, and more.

Are those your recipes I’ve seen in the fresh herb packages sold in our local grocery stores?

Yes, as consultant for Shenandoah Growers/Kateri’s Fresh Herbs, I recently developed another set of recipes for their new organic line of fresh herbs soon to be distributed in Whole foods & grocery stores on the East Coast.